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Geothermal Pizza

November 25, 2016

A pizzeria in Naples matures their low-yeast pizza dough in caves of tuff for up to 36 hours.  The resulting geothermal pizza has been selling like hotcakes in the birthplace of Italy’s iconic dish.  

https://p.dw.com/p/2TEUi
DW Euromaxx 24.11.2016
Image: ARD